The Urban Kitchen Group has adopted the following ‘green’ practices: Utilize organic, locally sourced, and/or sustainable meat, produce and seafood whenever possible Offer a variety of wines from organic vineyards Recycle vegetable oil which is converted into carbon neutral, environmentally friendly biodiesel Save food scraps for use in local composting programs First San Diego based partner and collection center for ReCork, a natural wine cork recycling program Use low flow spray nozzles in our kitchen Recycle all paper, glass, aluminum and cardboard Properly maintain grease traps and kitchen hoods to prevent overflows and emissions to local sewer and storm drain systems Purchase recycled content paper Use compostable service ware for all to-go orders Turn off heating/air conditioning system when an area of the restaurant is unoccupied Utilized reclaimed and/or recycled components in the remodel of Cucina Urbana